Description
Enjoy these healthy banana bread muffins with a delicious crumb topping. They are perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- 1/2 cup sour cream or plain yogurt
- Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
- In a separate bowl, combine mashed bananas and sour cream. Add to the wet ingredients and mix until just combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- To make the crumb topping, combine flour and brown sugar in a small bowl. Cut in cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Fill each muffin liner about 2/3 full with batter. Sprinkle crumb topping evenly over the muffins.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use very ripe bananas.
- Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg